Loaded Sweet Potato Nachos
These addictive nachos are a little bit better for you than most. They're built on a bed of roasted sweet potatoes and embellished with fiber- and protein-rich black beans. Still, they're plenty delicious, with a generous helping of Cheddar, salsa, and pickled jalapenos.
Ingredients
- 2 pounds sweet potatoes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 1/2 cups grated sharp Cheddar cheese
- 1 cup cooked black beans
- 2 tablespoons sour cream or light sour cream
- 2 tablespoons Sprouts Fire Roasted Salsa
- 1/2 cup pickled jalapenos
- 3 tablespoons roughly chopped cilantro
Instructions
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Preheat oven to 400 degrees F.
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Cut the sweet potatoes into rounds that are about 1/4-inch thick. Pile the sliced sweet potatoes onto a large baking sheet and drizzle with olive oil. Sprinkle on the chili powder, garlic powder, and salt and toss well, coating everything in oil and spices. Transfer half of the sweet potatoes to a second baking sheet and spread them out.
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Bake for 15 minutes. Use a spatula to flip the sweet potatoes over and continue baking until the sweet potatoes are nicely brown and a little crisp, another 5 to 10 minutes.
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Remove from oven and put all the sweet potatoes onto one baking sheet, crowded together, but not overlapping too much. Scatter the cheese over the top followed by the black beans.
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Turn the oven to broil and broil the sweet potatoes until the cheese melts. Spoon the sour cream and salsa over the top. Scatter on the jalapenos and cilantro.
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Serve immediately.